Melted cheddar, black beans, cool avocado and sour cream, then a last shake over the whole tray: Sauce Martin’s Diablito hot sauce, where smoky chipotle meets cocoa, coconut milk and lime, is a well-mannered little devil.
Serves 4 · 20 min
Ingredients
- 7 oz (200 g) tortilla chips
- 1 1/2 cups (250 g) drained black beans
- 1 1/2 cups (150 g) grated cheddar
- Diced tomato
- Sliced avocado
- Sour cream
- Cilantro
- A few drops of Diablito Hot Sauce (Sauce Martin)
Method
- Preheat the oven to 400°F (200°C) and spread 7 oz (200 g) of tortilla chips on a baking sheet.
- Scatter 1 1/2 cups (250 g) of drained black beans and 1 1/2 cups (150 g) of grated cheddar over the chips.
- Bake for 6 to 8 minutes, until the cheese has melted.
- Top with diced tomato, sliced avocado, sour cream and cilantro, then shake a few drops of Diablito hot sauce over everything and serve at once.
The star of this recipe: Diablito Hot Sauce, by Sauce Martin.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
